Journal of Food Technology Research

Published by: Conscientia Beam
Online ISSN: 2312-3796
Print ISSN: 2312-6426
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The Quality of Fried Chips Varies with Cassava (Manihot Esculenta Crantz) Varieties and Soaking Regime

Pages: 1-9
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The Quality of Fried Chips Varies with Cassava (Manihot Esculenta Crantz) Varieties and Soaking Regime

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DOI: 10.18488/journal.58.2018.51.1.9

Delphine MAPIEMFU-LAMARE , Josiane Emilie MBASSI , Francis Ajebesone NGOME , Michael Akem DINGWAN , Eliane-Flore EYENGA

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Delphine MAPIEMFU-LAMARE , Josiane Emilie MBASSI , Francis Ajebesone NGOME , Michael Akem DINGWAN , Eliane-Flore EYENGA (2018). The Quality of Fried Chips Varies with Cassava (Manihot Esculenta Crantz) Varieties and Soaking Regime. Journal of Food Technology Research, 5(1): 1-9. DOI: 10.18488/journal.58.2018.51.1.9
Fried cassava chips are largely accepted in Cameroon but their quality is not consistent. This study investigated the appropriate cassava varieties and soaking regime for processing good quality fried cassava chips. Fried chips were processed from four cassava varieties (0110, 8034, 92/0326, makumba) using four soaking regimes which were: unpeeled roots, soaked for 72 h, peeled roots, soaked for 24 h, peeled roots, soaked for 14 h and peeled sliced roots, soaked for 24 h. The proximate composition, physical characteristic and sensory test were done to evaluate the quality of fried chips obtained. Fried chips processed from variety 0110 presented the highest carbohydrate (77.94±0.34 %) and the lowest moisture (1.75±0.22 %) and fat content (15.11±0.30 %). The variety 8034 showed higher level of Ca, K, and Fe than other varieties. Variety 0110 was more salty, crispy and crumbly with higher global quality. Fried cassava chips processed from peeled soaked roots for 24 h scored the highest global quality as compared to other soaking regimes. Therefore, cassava varieties and soaking regimes influence the quality of fried chips. Socio-economic studies are warranted before large-scale dissemination of results to users.

Contribution/ Originality
This study is one of very few studies which have investigated the variation of the quality of fried chips with respect to different cassava varieties.

Physicochemical and Rheological Characterization of Goat Whey

Pages: 10-18
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Physicochemical and Rheological Characterization of Goat Whey

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DOI: 10.18488/journal.58.2018.51.10.18

Freire, L.A.C , Pereira, C.G

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Freire, L.A.C , Pereira, C.G (2018). Physicochemical and Rheological Characterization of Goat Whey. Journal of Food Technology Research, 5(1): 10-18. DOI: 10.18488/journal.58.2018.51.10.18
The whey is a product with high nutritional value, but it is too wasted. In this sense, this study aims to evaluate the physicochemical and rheological properties of goat whey. Content of total protein, lactose, fat, ash, total solids, humidity, pH and density of goat whey were determined. The whey rheological behavior was evaluated in different conditions of temperature and share rate. Two rheological models were used to fit the behavior of the goat whey and the activation energy was determined by Arrhenius equation. The characterization of goat whey showed satisfactory results. The increase in temperature resulted in a decrease of shear stress and apparent viscosity of goat whey, while the reverse was observed for strain rate increased. Ostwald-de-Waelle model presented a satisfactory arrangement with R² above 0.99 for all temperatures studied. The goat whey presented behavior index larger than 1, indicating that this is a dilatant fluid.
Contribution/ Originality
This study contributes in the existing literature about physicochemical properties of dairy products, focusing in the physicochemical and rheological properties of goat whey. Up to now, nothing was discussed about that. The study also documents that the goat whey is a dilatant fluid with small effect of temperature on viscosity.

Duration of Freezing Influences Sensory Attributes of Cassava (Manihot esculenta Crantz) and Plantain (Musa paradisiaca AAB)

Pages: 19-27
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Duration of Freezing Influences Sensory Attributes of Cassava (Manihot esculenta Crantz) and Plantain (Musa paradisiaca AAB)

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DOI: 10.18488/journal.58.2018.51.19.27

Mbassi Josiane E. G. , Mapiemfu-Lamare D. , Eyenga Eliane F. , Ngome A. F.

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Mbassi Josiane E. G. , Mapiemfu-Lamare D. , Eyenga Eliane F. , Ngome A. F. (2018). Duration of Freezing Influences Sensory Attributes of Cassava (Manihot esculenta Crantz) and Plantain (Musa paradisiaca AAB). Journal of Food Technology Research, 5(1): 19-27. DOI: 10.18488/journal.58.2018.51.19.27
In order to reduce post-harvest losses, this work was designed to evaluate the impact of freezing time on the organoleptic and nutritional properties of cassava and green plantain. Peeled fresh cassava (C), fresh plantain without peeling (PWP) and fresh plantain with peeling (PP) were cut into pieces of regular sizes, weighed, bagged in plastic packages and placed in a freezer at -18 °C. Over a period of 30 days, samples were removed from the freezer for sensory and nutritional analysis. Sensory analysis revealed that there was a significant difference (P?0.05) between samples frozen at different time for different sensory attributes. The score for taste decreased from 3.56 to 2.9 for the cassava and 4.55 to 2.60 for the plantain with the increase in the time of freezing. As far as the overall acceptability is concerned, all the cassava samples were rated approximately the same, while for the plantain, there is significant difference between non-frozen and 30 days frozen. In fact, the score for the overall acceptability of non-frozen plantain was the highest (4.00) followed by 3 and 7 days frozen plantain and from 14 days of freezing, the samples had the least mean value (1.85) because they started getting brown and their taste has changed. Regarding the nutritional properties, there is no significant differences both for the cassava and plantain. Freezing time has no significant impact on the cassava while the taste and color of plantain change from the seventh day. Freezing time decrease the organoleptic properties of cassava and plantain but does not affect their nutritional quality.
Contribution/ Originality
This study is one of very few studies which have investigated the influence of freezing duration on physic-chemical and proximate analyses of cassava roots and plantain fruits.

Edible Films and Coatings: A Good Idea From Past to Future Technology

Pages: 28-33
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Edible Films and Coatings: A Good Idea From Past to Future Technology

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DOI: 10.18488/journal.58.2018.51.28.33

Beyza H. ULUSOY , Fatma K. YILDIRIM , Canan HECER

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Beyza H. ULUSOY , Fatma K. YILDIRIM , Canan HECER (2018). Edible Films and Coatings: A Good Idea From Past to Future Technology. Journal of Food Technology Research, 5(1): 28-33. DOI: 10.18488/journal.58.2018.51.28.33
Scientific studies carried out on the use of thin layer edible films and coatings which can be consumed with food, are still maintained today. Edible films and coatings help to preserve the sensory qualities such as taste, aroma and appearance in various food products, prevent oxidative rancidity in meat and products, delaying ripening in fruits and vegetables, keep pigments in food products and extend shelf life in foods. Over the years, a variety of methods have been developed for the application of coatings to food as a result of scientific research conducted on the subject. In the production of these films and coatings, polysaccharides, proteins, lipids are being used as the main components. Resins are used to prevent water vapour permeability in all these used materials, solvents to effect tensile strength, and plasticizers to provide flexibility and permeability. Further studies were needed to be done on topics such as increasing the variety of foodstuffs that can be applied coatings food safety, the development of technological applications and the reduction of costs.
Contribution/ Originality
This study documents the recently research studies related with edible films and coatings that promising packaging alternative